Publikationen, an denen er mitarbeitet Belén García-Gómez (17)

2024

  1. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread

    Foods, Vol. 13, Núm. 7

2022

  1. Adherence to and knowledge about the Atlantic Diet pattern in the senior population of the Galician region (NW-Spain)

    Journal of Functional Foods, Vol. 91

  2. Control das fariñas obtidas de trigo " Caaveiro " ecolóxico e convencional

    Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 75-92

  3. Control dos pans obtidos a partir de fariña ‘Caaveiro’ producida en ecolóxico e convencional

    Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional (Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER)), pp. 93-106

  4. Element Content in Different Wheat Flours and Bread Varieties

    Foods, Vol. 11, Núm. 20

  5. Sensory descriptive analysis and hedonic consumer test for Galician type breads

    Food Control, Vol. 134

2021

  1. Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

    LWT, Vol. 135

  2. Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

    International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214

2020

  1. Aplicación de transglutaminasa en la optimización de productos lácteos. Evaluación físico-química y sensorial

    Aplicación de transglutaminasa en la optimización de productos lácteos. Evaluación físico-química y sensorial

  2. Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase

    International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167

  3. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749

  4. Rennet type and microbial transglutaminase in cheese: effect on sensory properties

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526

2019

  1. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

    LWT, Vol. 113

  2. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095

  3. Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

    International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394

  4. Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor

    CyTA: Journal of food, Vol. 17, Núm. 1, pp. 280-287

2018

  1. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485